Irresistible Lemon Blueberry Sourdough Loaf in 5 Simple Step
A tangy and sweet lemon blueberry sourdough loaf with a soft crumb and crisp crust.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 18 hours
- Yield: 1 loaf 1x
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 500g bread flour
- 100g whole wheat flour
- 400g water
- 100g active sourdough starter
- 10g salt
- 150g fresh blueberries
- Zest of 2 lemons
- 1 tbsp honey
Instructions
- Mix flours, water, and starter. Let rest for 30 minutes.
- Add salt and honey. Knead until smooth.
- Fold in blueberries and lemon zest.
- Bulk ferment for 4-6 hours with stretch-and-folds every 30 minutes.
- Shape dough and place in a proofing basket.
- Cold proof in fridge for 12 hours.
- Preheat oven to 450°F (230°C) with a Dutch oven inside.
- Bake covered for 20 minutes, then uncovered for 25 minutes.
- Cool completely before slicing.
Notes
- Use room-temperature ingredients for even mixing.
- Dust blueberries with flour to prevent sinking.
- Adjust baking time based on your oven.
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 5g
- Sodium: 300mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 0.5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 0mg
Find it online: https://dawiy.com/lemon-blueberry-sourdough-loaf-recipe/